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Nellikai oorugai

his instant gooseberry pickle is a quick-fix idea to complete the Indian meal plate. In under 20 minutes, you have a tangy, tasty, tough tingling nellikai orrugai on your plate.
Prep Time 5 mins
Cook Time 12 mins
Course Pickles, Side Dish
Cuisine diabetic friendly, Indian, One pot, South indian, Vegan, Vegetarian


  • 1 saucepan


  • 1 tbsp Sesame oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 10-12 medium gooseberry
  • 1 tbsp red chilli powder
  • salt to taste


  • Set the saucepan at medium heat.
  • Add the oil to the heated pan and then the mustard seeds.
  • When the mustard crackles add the fenugreek seeds and the gooseberries.
  • Saute for a minute and add the salt and a cup water.
  • Let this boil for 7 to 8 minutes . The gooseberries will then look opaque.
  • Now add the red chilli powder and remove from heat.
  • Stir well and let the pickle cool.
  • Store the pickle in clean dry bottles.
  • Enjoy the pickle with your meal.
    nellikai oorugai | instant gooseberry pickle
Keyword Indian vegetarian dinner, Lunch recipes, Pickle recipes
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